Split the salmon along the backbone.Remove the backbone and ribcage. Remove pin bones.Leave skin on. Slice each side into 2" sections.

Lay the pcs. on a sheet pan; coat with brown sugar.Sprinkle with kosher salt & liquid smoke.You will be rinsing this off later, so be generous.Cover w/plastic wrap & refrigerate for at least 12 hours.

Rinse the salmon pcs, pat dry, and place on cooling racks, which have been sprayed with vegetable spray.Place in a 150 F. oven, until the salmon flesh takes on a translucent look, leaving the door open a crack to let moisture out.

This should take 6-8 hours, depending the thickness of the pieces.Refrigerate for short-term use, freeze airtight for longer storage.

I was afraid you would say that-----now I have to get some sort of smoker I guess. I was waiting until our return to States before this investment (and better quality availability). But then again, I will ask Mom to send me a bottle in her next care package. What is the shelf life? Must be rather long, just a guess.

Oh roxanne, don't go to the expense of buying a smoker there and especially when you have to pay to get it home again!! A care pkg. with liquid smoke in it is the perfect solution - I think the stuff will last longer that you or I wil!!

Jean, Does this recipe give you a lox type of salmon. I thought maybe not since it's dry when it's done. Sooo, does anyone know how to make lox? (the kind you put on bagels)I'd love to know more about this processThanks, Cis